Hair
-Wash hair daily as hair can trap dust and dirt easily and it contains pathogens such as Staphylococcus aureus. Minimize the growth of pathogens.
-Shampoo hair regularly. This may remove or minimize dandruff if present.

Hand
-Wash hands regularly and thoroughly
• before and after meals
• after a visit to the toilet
• after smoking
• before and after preparing food
• between handling raw and cooked foods
• after coughing, sneezing and blowing your nose
• after touching hair or body parts
• after handling waste materials
• on entering food room before handling food

-Hands should be washed with warm water (45˚C-49˚C) and non-perfumed liquid, gel or foam soap.
-One should spend at least 20 seconds washing their hands to ensure that it is thoroughly clean
-Wash hands from palm to palm, in between fingers, back of the hand, scrub finger tips and clean up to the wrist.
-Always dry hands after washing them with disposable paper towels, warm-air dryer or continuous-cloth towel system.
-Trim finger nails frequently, short and neat. No biting of nails.
-No nail varnish allow for food handlers. Nail varnish may chip off and drop into the food.
No jewellery and accessories on hands when handling food.

Feet
-Change to a pair of new and clean socks daily.
-Wash the soles of your feet and in between your toes with water and antibacterial soap daily.
-Use foot deodorant to keep you feet to have less smell.
-Use the ball that can remove smell of your shoes, put them inside your shoes if you are not wearing.
-Do not wear wet shoes. Always make sure they are completely dry before wearing it.

Mouth
-Rinse mouth with water or brush teeth after every meal to get rid of food particles that are stuck within the mouth.
-Use mouthwash to get rid of bad breath if necessary.
-Brush your teeth twice a day.
-Floss your teeth at least twice a month or floss it to remove food particles that are stuck in between your teeth.
-Clean your tongue daily as bacteria accumulated on the tongue can contribute to bad breath.

Ears
-Do not wear earrings in food industries
-People with discharges from ears or eyes must not handle food.
-Clean your ears at least once every month.

Skin
-Always cover infected wounds, to prevent microbial contamination or resulting the wound to be worse.
-When there are cuts or sores, you should not touch it unnecessary, especially touching it and then touch food.
-To cover the wounds, make sure use clean dressings and it must to secure to your skin.
- Always wash off any medication on open skin before handling food.

Overall body hygiene
-Shower or bathe daily especially after engaging in activities that would cause one to perspire a lot.
-Make sure all joint areas of your body are properly washed, like armpits, behind ears.
-Change a new set of clothes after every shower or bath.
-Use deodorant or anti-perspirant for those who have strong body odour. Do not spray too much.
-Do not wear strong-smelling perfume or aftershave in food industries as they may taint foods, especially food with a high fat content.
-Shave body and facial hair where needed as to minimize bacteria growth there, as hair traps moisture, thus promote bacteria growth.
-Wash face at least once a day to remove grime and dirt.

Clothing
-Wear new set of clothes daily.
-Wear appropriate clothing for work.
-Protective clothing is needed for food industries. (Chef uniforms, aprons, coats)
• Clean, washable (withstand up to 85˚C), light-coloured, durable, without external pockets. Light-coloured so that soil or dirt can be easily spot on the clothes.
• Completely cover the ordinary clothes.
• Should not be removed while handling food.
• Velcro are preferred to buttons as they are less likely to become detached
• Worn so because to protect the food from risk of contamination.
• Is not allowed to be worn outside food premises or from travelling to and fro from work. Bacteria from outside contaminate the protective clothing.

-Outdoor clothing must not be brought into food rooms. Keep them in the lockers or cloakroom.
-Use disposable gloves for handling food, they are more efficient.
-Hands must be thoroughly washed before putting on gloves.

Smoking
-No smoking in rooms containing open food and handling food.
• It encourages coughing.
• Making an unsatisfactory working environment for non-smokers.
• Food contamination may happen from the fingers touching lips while smoking.
• Cigarette ends may drop into the food.
• Cigarette ends contaminated by saliva may be placed on the work bench.

Common bad habits
-Should not open bags or pick up sheets of wrapping paper with wet fingers. The areas touched by the wet fingers can promote bacteria growth.
-No nose picking. There’s lots of Staphylococcus aureus in our nose.
-No scratching of head or spots.
-No tasting foods with an unwashed spoon.
- Do not cough or sneeze into food or on to hands then handle food without washing. Coughs and sneezes carry droplet of infection.
-Do not use soiled hankerchiefs, single-use paper hankerchiefs is preferred.
-No eating of sweets, chewing gum or food while working or in food preparation areas while preparing food.
-No spitting as it can result in food contamination.
-Do not go to work if sick. Germs and diseases may spread around. Food will get contaminated as well as your fellow colleagues will get infected.
-Do not use a food sink to wash your hands.
-Do not use a wash-hand basin to rinse utensils.
-Do not wash raw food at prepared food sinks, and do not wash prepared food at raw food sinks.